Why is Cantonese food usually mild?
How spicy is Cantonese food? Explore its approach to heat, meet popular dishes, and learn how to adjust the spice level.
Heat: The Elements of Flavor
Cantonese cooking has a spicy side. Explore fresh chilies, dried spices, and sauces, and learn how to adjust the heat to your taste.
Included with all 21 courses. Learn at your pace. Lifetime access.
Inside the course
Chilies, ginger, and garlic
Fresh chilies, ginger, and garlic each bring their own kind of heat. Learn how to shop for them and handle them with care.
Dried vs fresh chilies and peppercorns
Explore the spice shelf beyond fresh chilies. Learn how to choose and use peppercorns, dried peppers, and Chinese hot mustard powder.
Chili sauce or chili oil: what’s the difference?
Find the right spicy finish. Explore five sauces and oils we use often, then see how to make Chinese hot mustard sauce.
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Try a lesson with Daddy Lau.
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Explore this lessonPrint it. Keep it close. Refresh what you learned.
Your membership includes printable lesson transcripts and written Mastery Recipe instructions for “Heat: The Elements of Flavor”. Read along, cook from the printed recipe, or refresh a technique without replaying the video.
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Put it into practice.
Bring the techniques together in this Mastery Recipe.
Kung Pao Shrimp
Make it mild or turn up the heat. Practice adjusting spice levels in a shrimp dish full of contrasting flavors and textures.
Learning to cook the restaurant dishes he loves.
“This is a great all round cookery course if you love Cantonese Chinese food and especially restaurant dishes you've eaten out and about, I have been using the videos for years so felt it was fair to actually back up my love with a subscription .”
Gavin downieFavorite lesson: ginger scallion sauce
Read Gavin’s full story
This is a great all round cookery course if you love Cantonese Chinese food and especially restaurant dishes you've eaten out and about, I have been using the videos for years so felt it was fair to actually back up my love with a subscription .
Know what to do and why it works.
Learn the techniques behind the recipe, then bring them to your own kitchen. Your membership includes the whole course library.
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